Recipe

Moussaka Recipe

	Sitbynellie / All my dishes 5 months, 4 weeks ago This is a great version of an old favourite, which I think I originally got from Delia Smith (we are not worthy...) The herbs and spices are just so good with the meat, providing a rich aromatic sauce. There's a fair amount of prep involved, but so worth it.... More Prep:60m Cook:40m Servings:4	Sitbynellie
	greek cheesy filling meaty rich

Does this look good? Yeah! / Nope

Fans

quaziefly

joe1155

goblue434

Ingredients

750g waxy type potatoes, scrubbed

3 aubergines (eggplant)

Salt for sprinkling

Olive oil for grilling

2 tablespoons olive oil

2 onions, peeled and chopped

4 cloves of garlic, peeled and crushed

900g good-quality minced lamb

2 x 14 oz. cans chopped tomatoes

7 fl. oz. red wine

2 tablespoons tomato puree

1 tablespoon dried oregano

2 teaspoons dried cinnamon

2 teaspoons ground cumin

1 teaspoon ground allspice

Ground black pepper to taste

1 teaspoon salt

1 large bunch fresh parsley, chopped fine

700ml chicken stock

80g butter

75g plain flour

1.2 litres milk

1 teaspoon mustard

1 teaspoon ground nutmeg

300g grated cheese of your choice

4 eggs, beaten

Directions

Prepare the potatoes:

Boil the potatoes for 15 minutes. Drain and set aside. When cool enough to handle, slice carefully and set aside.

Prepare the aubergines:

Slice them up, and put a layer of slices in a colander. Sprinkle with salt. Layer more aubergines and salt, finishing with salt. Leave them about half an hour, and the bitter juice will start to seep out. Rinse them thoroughly and dry really well. Brush them well with olive oil and grill until they are browned. Put them aside on kitchen paper.

Prepare the meat mixture:

In a large frying pan, heat the oil.

Fry the onions and garlic gently for about 5 minutes, taking care not to burn the garlic.

Add the lamb and cook about 5 minutes, breaking up the meat well.

Add the tomatoes, red wine, tomato puree, oregano, cinnamon, cumin and allspice, pepper to taste, the salt, the parsley and about 3/4 of the stock. Cook for about half an hour, adding more stock if the mix gets too thick.

Preheat the oven to Gas 5/190C/375F.

Make the bechamel sauce:

Melt the butter in a saucepan, add the flour and cook very gently for a few minutes (don't let it go brown), then add the milk gradually and whisking like billy-o, and then add in the mustard. When the sauce has thickened, cook for a few minutes on a low heat. Add the nutmeg and cheese, keeping some back for sprinkling, and when this has melted in, take it off the heat let it cool for a bit (so the eggs won't curdle when you add them). Add the beaten eggs gradually.

You now have all the components ready.

Layer the meat, aubergine, sauce and potatoes in a large, lasagne type shallow ovenproof dish, finishing with potatoes and sauce.

Sprinkle the top with the reserved cheese, put in the oven and bake for 30-40 minutes until golden and bubbling.

Recent Gawkers

sungirl

carmenpe

hungerhe

krystyna

conner90

peetabea

goblue43

quaziefl

joe1155

sitbynel

Not quite what you're looking for? See more Main Dish / Lamb

Or see more just like this

Comments

joe1155 5 months, 4 weeks ago said:
I love moussaka and this recipe sounds great.

goblue434 5 months, 4 weeks ago said:
Same As Joe, I Really Like Moussaka And This Is A Winner.
Thnx For Sharing.

carmenperez 1 month, 3 weeks ago said:
I'm half greek half romanian born and raised in romania in my country growing up we had mousaka on reg basis loveit but dont have the time to prep can i come over for lunch when you makeit
heh heh heh
hugssss Carmen

Add a Comment